Tailgate Chili and Nachos

It is tailgate time, and that means time for some great shredded beef chili or nachos. Fire up the crock pot for this versatile recipe with easy to follow step by step photo instructions.Editor’s Note: Originally Published February 15, 2017. Updated with re-edited text and photos.

Fall is rapidly approaching and football season is starting, so that means tailgating or game parties. Eat this great shredded beef chili from a bowl or create some impressive nachos. Your choice since all you do is adjust the broth in the recipe.

We have had a bit of a boring menu recently. I’ve still got some retirement recipe block. I had mentioned chili but a new chili, I just couldn’t imagine since I have hundreds. I exaggerate, but you get the idea. See my 19 published recipes.

My wife came to the rescue of my post-retirement cooking block perhaps accidentally. She came home with a small roast. Just for something to cook with leftovers. She had no enthusiasm.

We love pot roast, but it was just boring. Well, the roast idea hit a chili idea, and here we go.

I have many excellent chili recipes, but my wife’s favorite beef chili is my Crock Pot Chili. It is just a great classic red ground beef chili. A little tuck here, a little change there and I had my plan. I did cross check some other recipes, but I like mine best.

My Rating

In the high 4 or low 5 range. A very nice chili and some great nachos.

Pro Tips : Recipe Notes for Crock Pot Shredded Chili and Nachos

This is an easy recipe to love. If you want a normal thickness chili, then 2 cups of broth. If you want a very thick nacho topping then no broth. And if you want to use for both, 1 cup.

Adjust the heat to your taste with the cayenne pepper and if you want to kick it up, add a jalapeno.

This recipe is really good the first day but like may things like this, I think it is a bit better on the second day. This will freeze well for 2-3 months.

Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor. Options are up to 2 cups of beef broth. 2 cups for a normal chili, 1 cup for thick chili and ok for nacho. None for very thick nachos topping. Also, 1/4 to 1/2 teaspoon cayenne pepper to taste is optional. And if you’re adventurous, then one jalapeno minced.

Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for the last hour.

Eat straight up as chili or make some impressive nachos. This should also reheat great or freeze.

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Options are up to 2 cups of beef broth. 2 cups for a normal chili, 1 cup for thick chili and ok for nacho. None for very thick nachos topping. Also, 1/4 to 1/2 teaspoon cayenne pepper to taste is optional. And if you're adventurous, add one jalapeno minced.

Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor.

Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for last hour.

It will be fine on "keep warm" for a few hours.

Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips:

If you want a normal thickness chili, then 2 cups of broth. If you want a very thick nacho topping then no broth. And if you want to use for both, 1 cup.

Will reheat great and also freezes well.

Double should work fine in a crock pot that is at least 6.5 qts. but better in an 8 qt pot. As written, it needs 4 qt. or more.

Nutrition Facts

Tailgate Chili and Nachos

Amount Per Serving

Calories 329Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 50mg17%

Sodium 547mg23%

Potassium 1149mg33%

Carbohydrates 34g11%

Fiber 13g52%

Sugar 8g9%

Protein 34g68%

Vitamin A 3600IU72%

Vitamin C 33.8mg41%

Calcium 120mg12%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Comments

Hi Adrian, Second question first. This will cook fine in 4 hours on high. Now the first question. I’m not quit sure what you are asking. The chuck roast can be replace with other beef. I frequently will just use stew meat. But if you substitute a lean beaf like eye of round or sirloin, it won’t shred well. Hope that helps. Reply again if you have you need clarification. Dan

Ashley

September 30, 2018 at 10:25 am

I’ve got this in the crock pot now with a few minor changes based on what we had on hand for beans and tomatoes. You list this as 8 servings, how big are the servings? 1 cup? 1 and a half cups? Thank you!